PRAWN BIRYANI

INGREDIENTS:

Basmati rice- 500 gm

Prawns- 500 gm

Onions- 3

Green chillies- 4 to 5

Ginger garlic paste- 1tbsp

Ghee/oil – 1/2 cup

Curd- 1/2 cup

Salt to taste

Mint leaves- hand full

Coriander leaves-handfull

Chilli powder- 1 tsp

Spices to be grind in to paste:

Coriander seeds- 1 tsp

Cloves- 3

Cardamom- 2

Cinnamon- 1/2cm

Poppy seeds- 1/4 tsp

For seasoning:

Bay leaf- 3

Cinnamon- 1/2 cm

Black cardamom-2

Green cardamom-2

Star anise- 2

Wailong- 2

Shahjeera- 1/2 tsp

Mace(jaapatri)-2

Tips:

1. Always use heavy bottom utensils for making Biryani.

2. Use good quality of basmati rice.

3. wash (cleaned & deveined) prawns with salt and turmeric well.

4. Pre-soaking time for rice is 1 hour

PREP TIME: 10 minutes

COOKING TIME: 20 minutes

TOTAL TIME: 30 minutes

PROCEDURE:

1. Boil prawns by adding salt, ginger garlic paste, turmeric well. Keep aside.

2. Wash and soak rice and keep aside. Dry roast all the spices meant for grinding .grind in to a paste after it comes to room temperature.

3. In a cooker add ghee and add all seasoning spices one by one.let it splutter.

3. Add onions and green chillies saute well. Now add mint leaves,ginger garlic paste n fry for a minute.

4. Add prawns n fry well.now add curds,chilli powder ,salt and ground spice paste. Cook well.

5. When it’s done,add soaked drained rice and fry well.

6.Add water adjust salt as per your taste.

Note: Take 6 cups water for 4 cups rice.

7. When water starts boiling keep cooker lid and keep the flame low for 10 minutes.

8. Switch off the flame exactly after 10 minutes.

9. Open the cooker lid after 15 minutes and spread in a tray. Mix gently and garnish with boiled eggs, coriander leaves and mint leaves.

10. Serve hot with onion raita.